Operation Manual

… Insteltips
66
Gevogelte
min.
Kip heel 220–230 sì 50–60 1
Kippenborst
100 no 10–20 1+2
+ 210–220 sì 8–12 1
Kippenpoten + 220–230 sì 20–30 1
Gevogelteterrine 90 no 15–30 2
Vis, zeevruchten
min.
Visfilet 3 x 250 g 80 nee 15–20 1+2
Visfilet 1000g 100 nee 25-30 1
Vis heel (forel, dorade, etc.)
80 nee 20–30 1+2
180–210 ja 15–25 1
Tonijn 100 nee 10–30 1+2
Mosselen 100 nee 20–30 1+2
˚C
˚C